MacKenzie Posted December 12, 2015 Report Posted December 12, 2015 Did 2 slabs of pork back ribs, sprinkled with garlic and pepper then let sit in fridge overnight.On the KK at about 180F with some apple smoke. Over the 5.5 hour cook I let the temp. rise to 225F. Here they are at the 3.5 hour. I sprinkled on a commercial spice rub. 5.5 hours and I'm calling the ribs done. Internal shots- Thick end and as you can see a lot more moist. The thin end ribs were devoured for supper along with another one of those super sweet sweet potatoes.
CeramicChef Posted December 12, 2015 Report Posted December 12, 2015 MacKenzie - when I first saw the pics of the ribs on the KK, I was shocked … I thought you had stolen Beauty! Don't you just love that color pebble? What great pics of a delicious cook! And I love the money shot at the end. Wonderful cook. Kudos to ya! PS - I love the peas in that shot. Peas are about my favorite veggie.
Cookie Posted December 13, 2015 Report Posted December 13, 2015 Home run Mac. Oh wait, you're in Canada... HAT TRICK MacKenzie!
MacKenzie Posted December 13, 2015 Author Report Posted December 13, 2015 Good one, Cookie thanks. CC, nope your Beauty is still safe in your yard but I'm not sure for how long.
MacKenzie Posted December 13, 2015 Author Report Posted December 13, 2015 Thanks everyone, it tasted good.
MacKenzie Posted December 13, 2015 Author Report Posted December 13, 2015 I just finished vacuum sealing some of those pork ribs and will freeze them for a later date. I'm thinking I'll just be able to drop them into a Sous Vide bath, heat them up and have just off the grill flavoured ribs. That's my plan anyway.
ckreef Posted December 13, 2015 Report Posted December 13, 2015 Great looking ribs. Charles - Prometheus 16.5", Cassiopeia 19" TT
tony b Posted December 13, 2015 Report Posted December 13, 2015 Let us know how the SV reheat thing works, MacKenzie. I like that idea, so hoping it works out (sounds like it should!)
MacKenzie Posted December 13, 2015 Author Report Posted December 13, 2015 Tony, now that you ask, I did that today and it worked fine. The real test will be months from now when I take a package out of the freezer although I don't anticipate problems. I saw no difference in taste just the temp. of the meat. I set the SV at 130F. I probably could have gone a little hotter for a short time. I'll throw in dessert for you too - I had a pie pumpkin that I needed to do something with before it spoiled so I made pumpkin butter, some coconut whipped cream, put them together to get pumpkin pie parfait.
ckreef Posted December 13, 2015 Report Posted December 13, 2015 Looks interesting although I'm definitely not a fan of pumpkin. Charles - Prometheus 16.5", Cassiopeia 19" TT
tony b Posted December 14, 2015 Report Posted December 14, 2015 Nice parfait, MacKenzie! Glad to hear that the SV reheat went well.
MacKenzie Posted December 15, 2015 Author Report Posted December 15, 2015 I used some of the coconut whipped cream on the Coconut Cream Pie French Toast that was served for breakfast and naturally a generous helping of Nova Scotia maple syrup.
ckreef Posted December 15, 2015 Report Posted December 15, 2015 I love French toast and that looks and sounds extra tasty. Charles - Prometheus 16.5", Cassiopeia 19" TT
CeramicChef Posted December 15, 2015 Report Posted December 15, 2015 MacKenzie - dadgummit all anyway! That's just not fair. Posting those kicked up more than a few notches french toast pics just isn't fair one bit! French toast is comfort food, and coconut cream pie is my favorite, but combining them is simply way, way too much! You have to post the recipe for this. Please!?
MacKenzie Posted December 15, 2015 Author Report Posted December 15, 2015 Here is the link to the French Toast recipe, enjoy. http://minimalistbaker.com/coconut-cream-pie-french-toast/
